BEET AND CABBAGE SALADS
Provided by Jerome Navarre
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For beet salad:
- Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
- For cabbage salad:
- Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
RED CABBAGE, BEETROOT & APPLE SALAD
This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and parsley just before serving.
Nutrition Facts : Calories 152 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by LenaM
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
BEET AND RED CABBAGE SALAD
This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
- Drain lentils, run under cold water, and drain again; set aside.
- Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
- In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
- In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
- Toss, season with salt and pepper, and top with bacon and bleu cheese.
Nutrition Facts : Calories 327.8, Fat 24.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 396.6, Carbohydrate 19.2, Fiber 6.3, Sugar 8.5, Protein 9.9
BEET AND RED CABBAGE SLAW
Categories Salad Side Bake Beet Carrot Summer Cabbage Dill Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.
APPLE BEET & RED CABBAGE SALAD
This is a Swedish recipe often served at Christmas time. This is very popular throughout Scandinavia Colorful & Tasty
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine Apples, Beets & Cabbage.
- Sprinkle with the Lemon Juice and sugar.
- Toss & serve well chilled.
Nutrition Facts : Calories 90.3, Fat 0.2, Sodium 163.2, Carbohydrate 23.2, Fiber 4.2, Sugar 9.4, Protein 1.3
SHREDDED BEET AND CABBAGE SLAW
Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients until blended.
- Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
- Sprinkle with nuts.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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- Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
- Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
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- In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
- Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
- Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
- Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.
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